Virginia has risen to an impressive 5th place in the state-by-state count of total operating wineries, with more than 200 wineries. The Charlottesville area (in Monticello AVA) is home to many of the best Virginia wineries, and benefits–both in tourism and cutting-edge research–from its proximity to the University of Virginia. The quality of Virginia’s wines is clearly on the ascent as well, winning praise both inside and outside the Commonwealth. Renowned British critic Oz Clarke is a particular fan, placing Breaux Vineyards’ Viognier (produced in Loudoun County, in the northeastern part of the state) on his list of 250 best wines in the world. Viognier indeed makes the best and most unique white wines in Virginia, at its best producing honeyed, perfumed, substantial juice that has serious aging potential. Chardonnay also does well, and if you tour the state you will find many fun (if few memorable) off-dry whites made from hybrids like Seyval Blanc and Vidal. No one should miss the sparkling wines of Trump Winery (formerly Kluge Estate), which stand with the best in America. Virginia’s red wines are never overripe and at their best combine earthiness and spice with just enough dark fruit character. Cabernet Franc probably has the edge over the other Bordeaux varietals, as its peppery complexity is well-suited to the cool climate. That said, there are many delicious Merlots and Cabernet Sauvignons to be found, not to mention curious and sometimes eye-opening experiments with grapes like Tannat and Petit Verdot.

Registry